Cinnamon Rolls


  • 5 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 Tbsp salt
  • 2 packages rapid rise yeast
  • 2 cups warm water
  • 1/4 cup Certified Organic Butter Olive Oil
  • 2 large eggs
  • 2 Tbsp Certified Organic Butter Olive Oil
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup raisins (optional)
  • 1/2 cup brown sugar
  • 1 Tbsp ground cinnamon
  • 1/3 cup Certified Organic Butter Olive Oil
  • 1/2 cup brown sugar

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg.  Add 2 cups of flour and mix until smooth.  Add yeast mixture.  Mix in remaining flour until dough is easy to handle.  Knead dough on lightly floured surface for 5 to 10 minutes.  Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough.  Mix sugar and cinnamon and sprinkle over “buttered” dough.  Sprinkle with walnuts and or raisins, if desired.  Beginning at the 15-inch side, role up dough and pinch edge together to seal.  Cut into 12 to 15 slices.

Preheat the oven to 350°

Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar.  Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Bake approximately 30 minutes or until nicely browned.